There was new interest in variety meats because they were lower in both dollars and points than muscle meats and had very little waste. There will probably be leftovers from this roast to add to a soup or salad the next day.
2 tablespoons margarine or vegetable shortening
¼ cup chopped onion
¼ cup chopped celery
2 cups cubed day-old white bread (from 4 to 5 slices bread)
¼ cup finely chopped fresh parsley
¼ teaspoon salt
¼ teaspoon rubbed sage
⅛ teaspoon ground black pepper
1 (3- to 4-pound) beef heart
Melt margarine in a large skillet. Add onion and celery and sauté until lightly browned. Remove from heat and stir in bread cubes, parsley, salt, sage, and pepper. Set aside until cool enough to handle.
Preheat oven to 350°F. Remove and discard fat, veins, and arteries from heart; rinse and drain. Place on rack in roasting pan. Cut pocket in center.
When stuffing has cooled slightly, spoon into heart and skewer or sew top together. Add 1 inch water to pan, cover and roast until tender, 2½ to 3 hours.
To serve, remove skewers or stitches and slice crosswise.
6 Servings